This is a simple and healthy meal I served to my spaghetti loving husband the other day, it’s packed with flavor and so good for you. A nice Italian salad on the side, maybe some warm crusty bread and you have dinner on the table in no time.
Once you roast your spaghetti squash this dish comes together in minutes, in fact I roasted mine the day before and had it for dinner the next day.
I cut my squash in half lengthwise, scoop out the seeds, drizzle with olive oil, salt and pepper and then place cut side down on parchment paper in a preheated 350F oven for 40-45 minutes depending on size. I test mine by piercing the skin with the tip of a knife, when it goes through easy, it’s done!
I used just a few ingredients; garlic** red onion slices** red pepper** fresh spinach** grated parmesan or romano cheese** fresh basil and parsley.
I used just a few ingredients; garlic** red onion slices** red pepper** fresh spinach** grated parmesan or romano cheese** fresh basil and parsley.Saute garlic, onions and red pepper, at the time I made this I had a few of those sweet red thin skinned long peppers so I just cut them into rings and used them.
Next you need to shred all those glorious strands from your squash, a fork works perfectly, it’s amazing how much I got from just one squash, enough to feed us twice, talk about “budget friendly!”
Combine your squash with your veggie mix right into the saute pan, on medium heat add in some fresh torn spinach leaves, your grated cheese, the fresh herbs, more olive oil, salt and pepper, tossing as you go along and tasting for just the right amount of everything to your liking.
Next you need to shred all those glorious strands from your squash, a fork works perfectly, it’s amazing how much I got from just one squash, enough to feed us twice, talk about “budget friendly!”Combine your squash with your veggie mix right into the saute pan, on medium heat add in some fresh torn spinach leaves, your grated cheese, the fresh herbs, more olive oil, salt and pepper, tossing as you go along and tasting for just the right amount of everything to your liking.I’m sorry but I never have an exact recipe for things like this.
Taste as you go, that’s my motto and I’m sticking to it!
Buon Appetito!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
We love doing this with spaghetti squash. So good and good for you. One question though…how do you get all the extra liquid drained off of your squash shreds? I’m always frustrated that we end up with a pool of squash juice at the bottom of the bowl.
This was just sooooo delicious! I am making it again this week.
I am making this for dinner tonight!
I made this last night and it was fantastic. Even my daughters who are not big squash fans ate it up. The flavor and colors of the dish were incredible – so healthy and so easy – I could eat this every day!!
Hi Marie – this sounds perfect for dinner, all those great veggies and not too heavy.
I see your temperature is in the single digits. Oy. Keep warm my friend.
LL
Thanks for reminding me of this wonderful squash! I had it as a jam in Lebanon and I forgot about it this fall!
This looks so good and will be ideal for a dear Canadian friend with coeliac disease – not a smidgeon of gluten anywhere!
If only spaghetti squash were readily available here in New Zealand.
Spaghetti squash is amazing, isn’t it? I imagine a little squash with inklings to become a pasta when it grows up. I love this dish, Marie! A perfect, healthful dish for a cold winter night. Stay warm!
This looks so good…I wonder if I could get my pasta loving husband to eat it 🙂
I love to cook like that too, Marie… no measurements, just feel your way through it. And this looks SO good!! I haven’t made spaghetti squash in a long time, but now I must find one. Thanks for reminding me of this old favorite!!
That’s amazing! I love pasta but I can’t eat gluten, and this sounds like an awesome way to get around that. Thanks for the tip!
I have loved spaghetti squash since I was a child, which is a very long time..wink….Substititing it for pasta is always genius!
You make cutting back on calories very easy, Marie, when you post yummy dishes like this. I always resolve to cut back in January and some years I do better than others. Thanks for the help.
I am so curious to try spaghetti squash, but I have never found it here and no one is familiar with it. I keep hoping though. Recently I saw Bok choi at the market!
Marie,
Would you believe I have never made spaghetti squash? I am always buying butternut squash.
I love the little pasta strings made w/ a fork! Healthy and great for Meatless Mondays.
I just ate dinner, but you’re making me hungry again with this beautiful, colorful dish. I used to make spaghetti squash years ago, but have forgotten all about it. Thanks for re-awakening my memory.
Amazing! I make Spaghetti squash with turkey meatballs last week, but it didn’t come close to looking (or tasting, I bet)like this. Must try!
I love spaghetti squash for its low calorie value and its great taste when it is covered with a good sauce or sprinkling of grated cheese.
You know, I’ve yet to find a way to prepare spaghetti squash that really makes me fall for it, but I think this could be it!
LOVE this – and the photos look soooooooo good!
THis is so cool, I would never think to do this.
I forgot about the squash and how great it would be stir fried w/ veggies. I’m on a diet right now and can only eat whole wheat pasta which I don’t really like, but this looks better and much healthier for sure.
I have never seen ‘squash’ here in Australia, i wonder if there is a substitute?
Spaghetti squash is so fun. And your dish looks spectacular.
YUMO!!! Will be doing this one!
Thanks
Donna
Look so delicious!!!
I invite you and your friends to my “romantic” contest…. hugs, Flavia
Taste as you is the perfect motto. I love this dish but I have to say yours is so inviting with the greens and red peppers. The dinner plate is so welcoming. A break from winter.